We grill little heads of bok choy to give them a smoky flavor, then add a sweet touch with the coconut milk dressing. Putting the bok choy in a covered bowl after grilling lets the stems steam gently until just tender. And if you have it on hand...Top the dressed bok choy with a handful of chopped salted peanuts.
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Arrange the bok choy cut-side down on the grill, with the leafy tops resting on the aluminum foil. Cover the grill and cook the bok choy, flipping once, until you get nice grill marks on both sides, 6 to 7 minutes total. Transfer the bok choy to a medium bowl and cover with plastic wrap to steam, 3 to 5 minutes (this will allow the stems to cook through without grilling the leaves to a crisp).
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